Monday, August 25, 2008

More Local Summer Fare

Along with more sweet corn and a local muskmelon, tabbouli was on the menu this weekend -- it's a summer standby for us. Garden tomatoes and local parsley, green onions and mint from the co-op supplemented bulghur wheat, lemon juice and olive oil from my pantry. We ate it served in locally baked Holy Land pocket bread, accented with crumbled Wisconsin feta cheese. Tabbouli can easily incorporate other vegetables as well, like finely chopped cucumbers or bell peppers.

No comments: